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I just can't seem to help myself; every time I walk through Chinatown those cases of perfectly ripe mangoes just keep calling to me and I end up walking home with another. I needed to use some more mangoes and the best way that I know to use a lot of fruit in a hurry is to make jam with it. I have made several jams over the last two years starting with single fruit or berry jams and then moving on to two fruit or berry jams. This time I wanted to try adding a spice to a jam. I have been enjoying cardamom lately and cardamom seems to be commonly paired with mangoes so I thought that a mango and cardamom jam would be a good idea. The box of pectin crystals that I normally get did not have a recipe for a mango jam on it so I kind of winged it using the ratios from the other recipes. Luckily it turned out well, thickening nicely but not too much. I left a lot of the pieces of mangoes fairly large as I like chunks of fruit in my jams. The mango and cardamom jam turned out great! It is nice and sweet and just bursting with mango flavour and the cardamom goes really well with mango! I will certainly be enjoying this jam!

Mango and Cardamom Jam

Directions:1. Bring the mangoes and pectin crystals to a boil with high heat in a large pot.2. Add the sugar, lemon juice and cardamom and bring to a hard boil for 1 minute.3. Remove from heat, stir and skim foam for 5 minutes.4. Pour into sterilized jars and seal.

To sterilize the jars:1. Wash in hot soapy water.2. Keep the lids in boiling water until ready to use.3. Place jars in 225F oven for 10 minutes and keep warm until ready to use.

I've still yet to try the mango chutney you posted recently but only because I can't stop eating the mangoes I buy and that chutney recipe calls for 8 mangoes. If I can just keep 8 mangoes around long enough to make it. :)

Chinatown mangoes are always perfect. I don't understand why the ones at the grocery store only have a 30% chance of ripening properly. Maybe they should all source their mangoes from Chinatown! Anyway, enough with business ideas: your recipe looks lovely, I agree with you, mango and cardamom go very well together, quite exotic combo, almost leaning toward the chutney side of the life.

What a gorgeous, seasonal jam! I've not used cardamom with mango, but I'll bet it's an excellent marriage. Have you tried this on a grilled cheese sandwich, mayhaps? Bet it would rock with a bit of brie!

Love mangoes. Love cardamom. I like how you explain your thought process here. I've been studying flavors and how they go together, so that's really interesting to me. Have you seen The Flavor Bible? It will give you great ideas for jams I bet. I use it to come up with different ice cream flavors.

Just found your site on Tastespotting. Will try a savory version with finely minced chili peppers to liven up the grilled cheese sandwich. Have added your site to my bookmark file.Thanks, rosedarpam in Hawaii

Nice combination. There's also an easy way to make jam without pectin. You make a sugar-water caramel, when it's caramel coloured you drop in the fruit and wait for it to cook down and thicken. Used to do it alot with pinapple. Keep meaning to try it with bananas....

All your recipes look delicious. I am going to have to try the mango cardamom jam. I just finished making a mango coconut bread and thought I would look up other mango recipes. Right now in south Florida we are up to our eyebrows in mangoes. Its a wonderful thing. Mango jalapeño salsa is excellent on fish or chicken.

That looks so delicious. Your recipes are truly creative. Cardamom and mango is perfect combination. Sometimes we make a simple sandwich with slices of sweet mangoes on buttered bread. It is delicious.

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.